Tuesday, March 1, 2016

Recipes for the week of 2/29/16

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Fruit Recipes
Apple Cider Floats
Macaroni and Cheese with Apples

Small/Large Veggie Share Recipes
Roasted Sweet Potato with Brussels Sprouts
Lean Kohlrabi Carrot Soup
Kohlrabi and Broccoli with Lemon Sauce

Large Veggie Share Recipes
Roasted Root Vegetables
Grandma Jean's Potato Salad

Apple Cider Floats

Apple cider
Ice cream
Caramel ice cream topping
  • In a glass add two scoops of ice cream. Then drizzle a spoonful of caramel ice cream topping on top of the ice cream. Also add a pinch of cinnamon on top.
  • Pour in the apple cider until the ice cream is covered. Then add another scoop of ice cream on top. Drizzle another spoonful of caramel on top and add another pinch of cinnamon on top of that.
  • Serve cold with a spoon or straw.

Macaroni and Cheese with Apples 

 - 1 ¼ cup dry elbow macaroni (5 ounces)
1 ½ cup small diced, unpeeled, tart green or red apples
2 tablespoons butter
¾ cup finely chopped onion
2 tablespoons all-purpose flour
2 ¼ cup whole milk 
1 small bay leaf
2 1/3 cup shredded sharp white or yellow cheddar cheese (about 10 ounces)
½ tsp dry sherry
Salt to taste
Ground white pepper to taste
1/3 cup plain panko or other bread crumbs
  • Preheat oven to 350 degrees. Butter a 1 1/2-quart round casserole dish; set aside.
  • Cook pasta in large saucepan according to package directions until al dente. Rinse with cold water to stop the cooking; drain well. Return pasta to saucepan. Add apples.
  • Meanwhile, melt butter in medium heavy saucepan. Add onion and cook over medium heat about 3 minutes or tender. Stir in flour; cook and stir about 1 minute or until fragrant.
  • Slowly stir in milk with wire whisk. Bring mixture to a gentle simmer, stirring constantly. Add bay leaf. Reduce heat to low and cook sauce for 10 minutes, stirring often.
  • Remove and discard bay leaf. Stir in 2 cups of the cheese and dry sherry. Cook and stir about 1 minute or until cheese is melted. Remove from heat; season to taste with salt and pepper.
  • Add cheese sauce to pasta-apple mixture; gently stir until well combined. Transfer mixture to prepared casserole dish.
  • Sprinkle with remaining 1/3 cup cheese and panko. Bake, uncovered, in preheated oven about 30 minutes or just until heated through and lightly browned.
  • Let stand about 5 minutes before serving.

Roasted Sweet Potatoes with Brussels Sprouts

2 medium-sized sweet potatoes
about 10 Brussels sprouts, rinsed and quartered
handful of pecans
handful of dried cranberries
3 tablespoons blue cheese
olive oil
salt and pepper, to taste
  • Wash the sweet potatoes and pierce the skin all over with a fork. Bake the potatoes at 400 degrees for 45 minutes to an hour, or until a knife can be easily inserted into the potatoes.
  • When the potatoes have about 15 minutes left in the oven, toss the Brussels sprouts in olive oil, salt and pepper and place in a metal or glass pan. Roast for about 15 minutes or until the leaves begin to brown and crisp.
  • Once the potatoes have cooled to where you can touch them, slice lengthwise and apply pressure to open. Top with the roasted Brussels sprouts, cranberries, pecans and cheese.

Lean Kohlrabi Carrot Soup

3 carrots
1 kohlrabi
1 medium onion
Lean Kohlrabi Carrot Soup - Back To The Roots. Ready in 30 minutes | #soup #vegetarian | hurrythefoodup.com100g low fat cream cheese (you could also use yogurt)
2 cups vegetable stock
Knob of butter
A small handful of chopped parsley
Couple of dashes salt and pepper
1 cm of ginger, optional
  • Dice up the onion, throw it in a pot with a knob of butter
  • Let it simmer on a very low heat while you’re taking care of the other veggies
  • Peel the carrots and kohlrabi
  • Dice and throw them all into the pot with some more butter
  • Add the stock and cook on a medium heat for about 15 mins
  • Turn the heat down and add the cream cheese, parsley, salt and pepper
  • Cook for a final 5 minutes on a low heat to get the cheese mixed in
  • Use a hand blender to process the soup (this doesn’t have to be done perfectly, uneven lumps will give the soup a nice texture)
  • Sprinkle a couple more parsley leaves on top
  • Serve and mix in some grated ginger for extra freshness

Kohlrabi and Broccoli with Lemon Sauce

1 head broccoli (ends trimmed and discarded), cut into bite-sized pieces
1 kohlrabi bulb, stems removed, peeled, halved, and thinly sliced
2–3 garlic cloves
1 lemon, grated zest and squeezed juice
1 cup vegetable stock
1/4 cup olive oil
Salt and pepper
  • Wash broccoli and kohlrabi well before prepping.
  • To make sauce, boil stock and lemon juice to reduce by half. Let cool, then whisk in oil to emulsify.
  • Put garlic cloves in a medium-size pot, cover with an inch or so of water, and bring to a boil. P
  • lace steaming basket or metal colander over pot, add baby broccoli, and top with kohlrabi.
  • Sprinkle lightly with salt and pepper, and scatter with lemon zest.
  • Cover and steam for 5 minutes, or until tender, carefully tossing halfway through.
  • Remove to a serving dish, toss with more salt and pepper to taste, drizzle with lemon sauce, and serve.

Roasted Root Vegetables

4 pounds of a mix of Jerusalem artichokes, potatoes, carrots, kohlrabi (peeled), sweet potatoes, scrubbed well and cut into 1- inch wedges
1 Spanish onion, peeled and cut into 1/2-inch rounds
¾ cup olive oil
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
4 whole shallots, peeled
1 head garlic, cut in half
2 tablespoons chopped fresh parsley leaves, to garnish
  • Preheat the oven to 375 degrees F.
  • Combine the Jerusalem artichokes, carrots, potatoes, kohlrabi, sweet potatoes, onion, olive oil, salt, black pepper, shallots, and garlic on a baking sheet. Toss to evenly coat the vegetables. Roast in the oven for 45 minutes, until lightly caramelized and tender, stirring once midway through the cooking time. Garnish with chopped fresh parsley leaves.

Grandma Jean's Potato Salad 

5 large red potatoes, peeled and cubed (optional, substitute peeled kohlrabi or jerusalem artichokes for a couple potatoes)
Grandma Jean's Potato Salad2 ribs celery, chopped
1/2 large onion, chopped
3 hard-boiled eggs, 2 chopped and 1 sliced
2 heaping tablespoons sweet pickle relish, drained
1/2 cup salad dressing, (recommended: Miracle Whip)
3 tablespoons yellow mustard
1 tablespoon sugar
Paprika, for garnish
  • Watch how to make this recipe.
  • Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight

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